I took the advice of others, cut out the water in the apples and doubled the crust. Thank goodness I did, but the recipe still needs some work if I use it again.
1) I would use 1/4 flour in the apples, two Tbls of cinnamon, no water, and a dash of nutmeg. Underneath the topping in my crisp there were apples floating in LOTS of liquid.
2) Continue to double the topping, and add a teaspoon of cinnamon and a dash of salt--mine tasted a little bland and I realized that could have been fixed easily with some salt to perk up the flavors.
This recipe has potential, but I'm a little disappointed I used up a bunch of freshly-picked apples on a mediocre recipe. I'm from Ohio--we know apples. I should have followed my instinct.
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I took the advice of others, cut out the water in the apples and doubled the crust. Thank...